Description
This Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce recipe features tender chicken breasts stuffed with ham and Swiss cheese, breaded to perfection, seared in a skillet, then baked until golden. It’s complemented by a rich, creamy Dijon mustard sauce that adds a tangy and flavorful finish, making it a classic French-American main course perfect for an impressive weeknight dinner or special occasion.
Ingredients
Scale
Chicken Cordon Bleu
- 4 boneless, skinless chicken breasts
- 4 slices deli-style ham
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
Creamy Dijon Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the chicken: Preheat your oven to 375°F (190°C). Place chicken breasts between two sheets of plastic wrap or parchment paper, then gently flatten with a meat mallet to about 1/2 inch thickness. Season both sides evenly with salt, black pepper, garlic powder, and onion powder. Lay one slice of ham and one slice of Swiss cheese on each breast. Roll up the chicken tightly, tucking sides in, and secure the rolls with toothpicks or kitchen twine.
- Bread the chicken: Set up a breading station with three shallow bowls – place flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs combined with grated Parmesan cheese in the third. Dredge each chicken roll first in flour, then dip into beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing to adhere.
- Sear the chicken: Heat butter and olive oil in a skillet over medium heat. Once hot, sear each chicken roll for 2 to 3 minutes per side until the exterior is golden brown and crispy. This step seals in moisture and adds texture.
- Bake to finish: Transfer the seared chicken rolls to a baking dish. Bake in the preheated oven for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C) to ensure they’re fully cooked through.
- Make the Dijon sauce: While the chicken bakes, melt butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually add whole milk and heavy cream, whisking continuously until the sauce thickens, about 3 to 4 minutes. Stir in Dijon mustard, grated Parmesan cheese, garlic powder, and season with salt and pepper. Simmer for an additional 2 to 3 minutes until smooth and creamy.
- Serve: Remove the chicken from the oven, discard toothpicks or twine, and let the rolls rest for 2 minutes to set juices. Slice the chicken and generously drizzle with the warm Dijon sauce. Serve immediately, ideally alongside roasted vegetables or mashed potatoes.
Notes
- You can prepare the chicken ahead of time and reheat it in the oven before serving.
- For a lighter sauce, substitute heavy cream with additional milk.
- This dish pairs wonderfully with side dishes such as roasted vegetables or creamy mashed potatoes.
